Chicken Shish Kebabs with Butter Rice and Preserved Lemon Yoghurt

Serves 4

Prep Time 10 minutes

Cook Time 20 minutes


For the kebabs 

1kg chicken thighs, cut into large dice 
1 teaspoon ground turmeric
1.5 teaspoons paprika 
2 teaspoons cumin
½ teaspoon ground cardamom
1 tablespoon sumac
4 cloves garlic, grated or crushed
Juice and zest of 1 lemon  
1 teaspoon ground black pepper
2 tablespoons olive oil 

For the butter rice 

200g basmati rice
Small handful short vermicelli noodles (optional)
25g butter 

For the preserved lemon yoghurt 

300f natural yoghurt 
½ preserved lemon, flesh removed and finely chopped 



There are so many great kebabs in the world, and so little time! This chicken shish uses flavourful thighs and plenty of sour sumac. The quality of preserved lemons varies - Odysea is a good brand. If you can’t find them, just add a squeeze of lemon juice instead.

Chicken Shish Cooked.jpg

1. Combine all the ingredients for the marinade and mix with the chicken. Set aside for at least an hour or up to 12 hours. 

chicken marinating.jpeg

2. Combine the yoghurt with the preserved lemon and a pinch of salt. Mix well and set aside. 

Pres Lemon Yoghurt.jpg

3. To make the rice, melt the butter in a saucepan and add the vermicelli, if using. Cook ,stirring, until golden brown. 


4. Add the rice and mix well, then add 400ml water and a pinch of salt. Bring to the boil then put a lid on. Turn to the lowest heat and cook for 15 minutes, then turn off and let sit undisturbed for 10 minutes. 

To cook the chicken, light two gas burners on the Jupiter Outback BBQ and set to medium high heat. 

Chicken Shish Cooking .jpg

5. Cook the chicken for around 15 minutes, turning regularly, or until cooked through. 

Serve with the rice and yoghurt. 

About the recipe author

Helen Graves The Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook  using lots of spices, fresh herbs and BBQ techniques